Bacon and eggs salad
Breakfast for dinner
Breakfast for dinner was always my children's favorite, and something I made when the fridge was near-empty. Bacon and eggs salad is a twist on the same concept. I was inspired by the French Salad Lyonniase, which is made with a poached or fried egg, lardons and frisée. I change things up a bit and use arugula, a bit of friseé, pan-fried prosciutto cumin and Spanish Jerez sherry vinegar for the dressing. Cooking prosciutto is considered verboten by traditionalists. If you are Italian, cooking your prosciutto would have your Nona turning over in her grave. That said, pan-fried prosciutto is a delicious, salty and crispy treat that goes great in salads. In addition to bacon and eggs salad, I like to add it to salads with apples or pears.
The beauty of this salad is it is made with what's left in the fridge. I always have eggs and lettuce and usually have some kind of bacon. So don't sweat it if you don't have the exact ingredients. I have used spinach and romaine, pancetta or plain old bacon. Cooking your croutons in the bacon or pancetta grease turns old bread into a tasty treat. I have even added kernels from a leftover ear of grilled corn. It was delicious.
How to fry your eggs
To fry your egg, you want to use a non-stick pan, heat the pan up to medium and melt a healthy plop of butter in the pan. Do not let your butter brown. Crack your egg into a small bowl and clear out any pieces of eggshell. Slide the egg into the butter and turn down to low. Let the egg slowly cook until the white is no longer translucent. No need to flip your egg. The soft yolk mixes in deliciously with the salad.
This salad gets its satisfying quality from layers of umami-rich ingredients: prosciutto, eggs and tomatoes. If you serve it with some roasted potatoes you add another layer of umami.Print
Bacon and eggs salad
A simple, delicious and satisfying salad-for-dinner, as well as a great way to clean out the fridge.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- 1 small shallot, minced
- 1 T Jerez sherry vinegar
- 1/4 t ground cumin
- 4 T olive oil
- Salt and pepper to taste
- 1/4 pound prosciutto, thinly sliced
- 2 slices day-old bread, cut in cubes, or torn into bite size pieces (optional)
- 1 head frisse, rinsed and cut into bite-size pieces
- 1 package arugula
- 4 eggs
- 1 pint of cherry or teardrop tomatoes, sliced in half
- Mix the shallot, vinegar and cumin in a small mixing bowl. Whisk in olive oil an season with salt and pepper. Set aside.
- In a pan or stovetop grill pan, cook your pancetta on medium high until crispy. This will take just a couple minutes on each side. Set aside on a plate covered with paper towels. Try not to eat it all!
- Cook your bread cubes in the fat left over from the from the prosciutto, browning on each side, till nice and crunchy. If you need to you can add a bit of butter.
- Fry your eggs per instructions above.
- Toss your lettuce with the dressing and plate the salad with lettuce, a stack of crisped prosciutto, and top with the poached egg, croutons and tomato halves.
THIS SERVES WELL WITH